Brazilian recipe
Roasted squash and broccoli with crunchy nut oil
A vibrant dish of roasted squash and broccoli elevated by a crunchy, nutty oil infusion—perfect as a nutritious and flavourful side.
0.0 / 5 by 0 Reviews
Ingredients
1/2 cup olive oil
3 tablespoons roasted unsalted cashews
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon crushed red pepper flakes
3 sprigs fresh rosemary
1/2 teaspoon salt
3 cloves garlic
1/2 Japanese pumpkin (kabocha squash), approximately 500g
1/2 head broccoli, approximately 12 florets
Olive oil, for drizzling
Salt, to taste
3 tablespoons roasted unsalted cashews
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon crushed red pepper flakes
3 sprigs fresh rosemary
1/2 teaspoon salt
3 cloves garlic
1/2 Japanese pumpkin (kabocha squash), approximately 500g
1/2 head broccoli, approximately 12 florets
Olive oil, for drizzling
Salt, to taste
Where to find ingredients
In Botswana, you can find most of these ingredients in major supermarkets like Pick n Pay, Choppies, or Woolworths. For the Japanese pumpkin, look for 'kabocha' or small dense-fleshed pumpkins in the vegetable aisle; if unavailable, a local butternut squash makes a suitable, though slightly sweeter, substitute. The cashews, sunflower seeds, and coriander seeds are typically found in the baking or health food sections. For the best flavour, use a good quality extra virgin olive oil found in the oils and vinegars aisle. If you cannot find coriander seeds, toasted cumin seeds are a decent alternative, though the flavour profile will change.
Preparation method
- Peel the garlic and slice it into thin slivers
- Strip the rosemary leaves from the woody stems and coarsely chop the cashews
- In a small pan, combine the olive oil, cashews, sunflower seeds, coriander seeds, red pepper flakes, rosemary, and salt
- Cook over a low heat for about 4 minutes, giving it an occasional stir
- Add the garlic slivers to the pan and sauté for another minute until fragrant
- Remove from the heat and keep stirring; the residual warmth will gently toast the garlic without letting it burn or turn bitter
- Transfer the oil mixture to a small bowl and set aside while you prep your vegetables
- Cut the broccoli into florets, leaving about 10cm of the stem attached
- Slice any larger florets in half or quarters lengthwise so they cook evenly
- Rinse the broccoli under cold water and pat it thoroughly dry to ensure a good sear
- Scrub the skin of the squash well under running water
- Scoop out the seeds using a spoon
- Slice the squash into 1cm-thick half-moons
- Heat a large non-stick frying pan over medium heat
- Drizzle in a little olive oil and add the broccoli, seasoning with a pinch of salt
- Sear for about 6 minutes, tossing every now and then until the edges are nicely charred
- Remove the broccoli to a serving platter, keeping the pan on the heat
- Add another teaspoon of olive oil and arrange the squash slices in the pan in a single layer
- Season with salt and sear for about 3 minutes per side until tender
- Add the roasted squash to the platter with the broccoli, working in batches if needed and adding a touch more oil as you go
- Drizzle the warm, crunchy nut oil over the vegetables and serve right away
Observations
This recipe strikes a balance between the tender, caramelised notes of roasted vegetables and the satisfying crunch of an aromatic oil packed with seeds and roasted nuts. It is an effortless way to upgrade simple greens into something refined and deeply satisfying.
Ratings and comments